Sticky wholemeal orange & poppyseed scrolls

Dough:
2 cups wholemeal spelt
1 sachet dry yeast
2 Tbsp (15ml) coconut sugar
1 tsp sea salt
3/4 cup unsweetened applesauce
3Tbsp coconut oil
grated rind of half a very large orange (or one small)

Filling:
grated rind of one very large orange (or two small)
1x20ml Tbsp coconut sugar
1 tsp poppy seeds

Glaze:
Juice of 1 very large & juicy orange (or two small)
15ml Tbsp rice bran syrup
extra poppy seeds

Whisk together dry dough ingredients. Gently heat applesauce, coconut oil & rind just till coconut oil is soft. Not too hot or it will kill the yeast!

Combine wet & dry & turn out onto a lightly floured surface. Knead till elastic, about 5 minutes. Put in lightly oiled bowl, cover with damp tea towel and leave in a warm place till risen to double in size (about an hour.)

Oven to 190C. Turn out onto floured surface (like pastry mat) and punch or fold down. Rest for 10 minutes then roll into 45cm x 15cm. Sprinkle with rind & sugar mix. Sprinkle with poppy seeds & roll into long log. Cut into 7 and arrange in casserole pot. Bake 30 minutes & rest 5 minutes.

Meanwhile boil orange juice & rice bran syrup down to sticky glaze. Allow to cool.

Glaze scrolls, sprinkle with extra poppy seeds. Served with vanilla & maple in mild yoghurt.